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Dark Chocolate Chunk Raspberry Crumb Muffins Recipe

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3.8 from 7 reviews

These Dark Chocolate Chunk Raspberry Crumb Muffins are a delightful combination of tart raspberries and rich dark chocolate chunks topped with a buttery cinnamon crumb. Perfect for breakfast or as a sweet snack, these muffins are moist with bursts of fresh fruit and decadent chocolate, complimented by a crunchy, flavorful streusel topping.

Ingredients

For the Buttery Crumb Topping:

  • 1/2 cup (57g/2 ounces) all-purpose flour
  • 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Dark Chocolate Raspberry Muffins:

  • 3 cups (361g/12 and 3/4 ounces) all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 1 teaspoon orange zest, finely grated
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (226g/8 ounces) whole milk (full-fat)
  • 8 ounces dark chocolate, roughly chopped into chunks
  • 1 1/2 cups fresh or frozen raspberries

Instructions

  1. Prepare the Buttery Crumb Topping: In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter just until everything is combined. Set aside so the mixture can absorb the butter and become crumbly before using.
  2. Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set aside.
  3. Mix Dry Ingredients for Muffins: In a large mixing bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer with paddle attachment or a handheld mixer in a large bowl, beat the room temperature butter with the granulated sugar and brown sugar on medium-low speed until light and fluffy, about 3 minutes.
  5. Add Flavorings and Eggs: Beat in the finely grated orange zest until incorporated. Add the eggs and egg yolk one at a time, beating well after each addition. Then slowly beat in the vanilla extract and whole milk.
  6. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix just until combined without over mixing to keep muffins tender.
  7. Fold in Chocolate and Raspberries: Turn off the mixer. Using a rubber spatula, gently fold the dark chocolate chunks and raspberries into the batter until evenly distributed.
  8. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  9. Add Crumb Topping: Crumble the prepared buttery crumb topping evenly over the muffins, piling it higher in the center and gently pressing it into the batter to help it stay on while baking.
  10. Bake Muffins: Bake for 20 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  11. Cool and Serve: Allow the muffins to cool in the pan placed on a wire rack for 10 minutes. Then transfer them carefully to a serving plate or wire rack to cool further or serve warm.

Notes

  • Fresh or frozen raspberries can be used; if using frozen, do not thaw to prevent too much moisture leakage into the batter.
  • Do not over mix the batter once dry ingredients are added to ensure soft, tender muffins.
  • Pressing the crumb topping gently into the batter helps it adhere better during baking.
  • For a dairy-free option, substitute milk and butter with plant-based alternatives.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/dark-chocolate-chunk-raspberry-crumb-muffins-recipe/